Food Test Flashcards
The proper steps for manual dishwashing in a three-compartment sink are:
Wash, rinse, sanitize and air dry
The major problem that HACCP addresses is:
The growth of harmful micro-organisms
Restaurants have a responsibility to protect customers who have food allergies. This can be done in all of the following ways except:
Remove the allergen from the finished product
The temperature range that is safe for holding potentially hazardous foods is:
At or below 41°F and at or above 140°F
In order to prevent food-borne illness, refrigerated foods that will be served from the hot holding unit must be:
Rapidly reheated to 165°F in an oven or on a stove
A food worker uses the same cutting board to
prepare raw chicken first and then cooked chicken, respectively. What corrective action(s) should the… v
Retrain the food worker to prevent cross-contamination and throw away the cooked chicken
Which of the following foods can be handled with bare hands?
Pizza dough
A food worker measures the temperature of chicken curry held for service on the steam table at 2:00 pm and finds it at 143°F. At 3:30 pm, the temperature has dropped to 128°F. What corrective action(s) should be taken?
Reheat chicken curry to 165°F and hold at 140°F
When preparing a recipe in which the eggs are not cooked or are only partially cooked (for example, Caesar dressing, Hollandaise sauce, or tiramisu, etc.), you must always use:
Pasteurized eggs
A recent outbreak of CIGUATERA in New York City sickened 11, Which of the following is likely to be responsible?
Steven & Sons Seafood Company
Which of the following is true about trans-fat in food?
It raises LDL
A nine-year-old girl eats beef chili from a swollen can. Later that night, she is taken to the emergency room completely paralyzed, and is placed on a respirator. Which of the following is the likely cause of her condition?
Botulism
Pork must be cooked to a minimum temperature of:
150°F
What is the final cooking temperature of ground lamb?
158°F
Which of the following bacteria is commonly associated with raw chicken?
Salmonella enteritidis
Which of the following will not encourage the growth of aerobic bacteria?
High Acidity
Which of the following is the first step in implementing the FIFO (First In, First Out) rule?
Placing dates on food supplies as they are received
A food worker is cooking ground turkey burgers. After 51 minutes of cooking, the internal temperature of the burgers has reached 150°F. Which of the following is the correct course of action?
Keep cooking the ground turkey burgers until they reach an internal temperature of 165°F
Which of the following is an acceptable canned food product?
A slight dent on the body of a can of tuna fish
During the summer of 2012, an outbreak of Scombroid poisoning took place in New York City. Health officials traced the outbreak to:
A restaurant with a defective refrigerator that was holding tuna steaks at 55°F
A food worker is preparing a tuna sandwich with her bare hands. Which microorganisms are likely to contaminate tuna sandwiches with this method of pr…v
Staphylococcus aureus
What is the difference between cleaning and sanitizing?
Cleaning removes visible contamination but sanitizing destroys microorganisms
What steps should food workers take when disposable gloves they are wearing become contaminated?
Throw the gloves away, wash your hands thoroughly, and put on a new pair of gloves
A truck delivery of meat and poultry arrives at a restaurant. A food worker takes the temperatures of the food items and records a reading of 55°F for both. What corrective action(s) should the food worker take?
The food worker should reject the delivery
When using “time as public health control”, the potentially hazardous hot foods must be discarded after:
4 hours
Which of the following is a potentially hazardous food (PHF)?
Cheese pizza
Which of the following is NOT an acceptable method for cooling a 5-gallon container of chili?
Storing it in a walk-in refrigerator
Which of the following is considered a best practice when making tuna salad?
Using pre-chilled ingredients to make the tuna salad
Which of the following is the best method for calibrating a bi-metallic stem thermometer?
Place the stem in ice-water slush, and then turn the calibrating nut to 32°F
Which of the following is NOT considered an effective control measure to prevent Listeriosis?
Eliminate flies from the facility
According to the New York City Health Code, a licensed pest management professional must inspect a food establishment at least:
once a month
Which of the following microorganisms cannot reproduce in food?
Hepatitis A
What is a Critical Control Point (CCP) in HACCP?
Any step in the food flow where action must be taken to eliminate hazards
The minimum concentration of chlorine (bleach) sanitizer for sanitizing dishes through immersion soaking) is:
50 ppm
Which of the following is a clear sign that a shipment of fish is not fresh?
The eyes are red and sunken
Which of the following is the most effective control against a rat or mouse Infestation?
Starving them
The New York City Health Code requires that all food service establishments must have hand wash sinks:
within 25 feet of all food preparation, food
service, ware-washing areas, and in or next to toilet facilities
According to the New York City Health Code, unless specifically requested by the customer, eggs must be cooked to a minimum temperature of:
145°F
Which of the following is the correct method of hand washing?
Wet hands and apply soap, rub hands for 20 seconds, rinse, and dry hands with disposable paper towels
In order to ensure that shellfish were obtained from an approved source, shellfish must be received with proper tags. These tags must be kept with the pro.
90 days
An example of a physical hazard in food is:
Chip of glass that falls into food
The main reason for refrigerating potentially hazardous foods is to:
Slow the growth of bacteria
Why are potentially hazardous foods considered high-risk?
They provide conditions favorable for bacterial growth
